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    New England Lamb Bake


    Source of Recipe


    Chef2Chef newsletter

    Recipe Introduction


    Makes 6 to 8 servings

    List of Ingredients




    1 tablespoon canola oil
    2 pounds boneless lean lamb
    1 onion, chopped
    1/4 cup all-purpose flour
    5 cups chicken broth
    2 carrots, sliced
    2 leeks, cut into 2 inch pieces
    2 tablespoons minced fresh parsley, divided
    1 bay leaf
    1/2 teaspoon dried rosemary
    1/4 teaspoon dried thyme
    1/2 teaspoon salt
    1/4 teaspoon pepper
    3 potatoes, peeled and sliced
    1/4 cup butter

    Recipe



    In a large Dutch oven, heat oil. Brown lamb and onion. Stir in flour, mix well. Gradually, add broth. Bring to a boil, stirring to remove browned bits from pan.

    Add carrots, leeks, 1 tablespoon of parsley, bay leaf, rosemary, thyme, salt and pepper. Spoon into a greased 3 quart casserole. Cover with potatoes and dot with butter.

    Bake at 350 degrees for 1 1/2 to 2 hours or until the meat is tender and the potatoes are golden brown. Garnish with remaining parsley.

 

 

 


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